Peach Cobbler with Yellow Cake Mix

Peach Cobbler with Yellow Cake Mix is the easiest, most delicious Southern-style cobbler ever: juicy peaches baked under a buttery, golden cake-mix topping that magically forms a crisp crust and tender cake. Only 5 ingredients and 5 minutes prep!

Why You’ll Love This Recipe

This Peach Cobbler with Yellow Cake Mix is pure Southern comfort with zero fuss. Juicy peaches bubble away under a blanket of cake mix that transforms in the oven into a buttery, golden topping—half crisp, half tender cake. It’s the ultimate lazy-day dessert that tastes like Grandma spent hours making it. Perfect for potlucks, cookouts, holidays, or whenever you need a guaranteed crowd-pleaser. One spoonful of warm cobbler with cold vanilla ice cream and you’ll be in peach heaven!

Recipe Tips and Tricks

• Use melted butter (not solid) – it soaks into the dry mix perfectly.
• Do NOT stir the cake mix – just sprinkle evenly.
• Frozen or canned peaches work great – no need to thaw frozen.
• Add a pinch of cinnamon or nutmeg to peaches for extra warmth.
• Let rest 15 minutes after baking – sauce thickens beautifully.
• Double the recipe in a 9×13 for crowds.
• Serve warm with vanilla ice cream or whipped cream.
• Reheat leftovers 15 seconds in microwave for fresh-baked taste.

Yield: 10 Servings

Peach Cobbler with Yellow Cake Mix

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5-ingredient peach cobbler with buttery yellow cake mix topping, magically delicious.

Prep Time 5 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 5 minutes

Ingredients

• ½ cup brown sugar (optional, for extra crunch)
• 1 box (15.25 oz) yellow cake mix
• 1 cup (2 sticks) butter, melted
• 1 tsp ground cinnamon (optional)
• 2 cans (29–30 oz each) sliced peaches in syrup or juice

Instructions

1. Preheat Oven: Heat oven to 350°F.
2. Layer Peaches: Pour both cans of peaches (with juice) into a 9×9 or 7×11 baking dish.
3. Add Spice: Sprinkle cinnamon over peaches if desired.
4. Sprinkle Cake Mix: Evenly pour dry yellow cake mix over the peaches – do not stir!
5. Add Brown Sugar: Sprinkle brown sugar evenly over cake mix (optional but delicious).
6. Drizzle Butter: Pour melted butter slowly and evenly over entire surface.
7. Check Coverage: Make sure most of the cake mix is moistened – tilt dish gently if needed.
8. Bake: Place in oven and bake 40–50 minutes until top is golden and bubbly.
9. Rest: Let cool 15 minutes – the sauce will thicken as it sits.
10. Serve: Scoop into bowls and top with vanilla ice cream or whipped cream – enjoy warm!

Notes

• No stirring is the magic trick – the butter and peach juice create steam that cooks the cake mix into crust and cake.
• For extra gooey cobbler, use peaches in heavy syrup.
• Works in slow cooker too: low 3–4 hours.
• Easily doubled in 9×13 pan – use 3 cans peaches.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 270Total Fat 21gSaturated Fat 13gUnsaturated Fat 8gCholesterol 59mgSodium 178mgCarbohydrates 19gFiber 1gSugar 16gProtein 1g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Yellow Cake Mix (15.25 oz): Creates the magic topping; any brand works.
• Canned Peaches (29–30 oz can in syrup or juice): Two standard cans – no draining needed.
• Butter (1 cup / 2 sticks): Real butter for richest flavor.
• Brown Sugar (½ cup, optional): Sprinkled on top for caramelized crunch.
• Cinnamon (1 tsp, optional): Adds cozy flavor.

Variations and Substitutions

• Fresh Peaches: Use 6–8 peeled fresh peaches + ½ cup sugar + juice.
• Peach-Berry: Add 1 cup blueberries or blackberries.
• Apple Cobbler: Swap peaches for canned apple pie filling.
• Cherry Cobbler: Use two cans cherry pie filling.
• Gluten-Free: Use GF yellow cake mix.
• Lower Sugar: Use sugar-free cake mix + peaches in juice.
• Dump Cake Style: Skip brown sugar for classic version.
• Nutty: Sprinkle ½ cup chopped pecans on top.

Storage Options

• Room Temperature: Covered up to 2 days.
• Refrigerator: Up to 5 days (warm before serving).
• Freezer: Freeze baked cobbler up to 3 months; thaw overnight.

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Until you can read, Easy Yellow Cake Mix Cinnamon Rolls